Zampone and Cotechino


Produced with an exclusive mixture of pork meats, added spices are salt, pepper, cinnamon, sometimes wine and other flavourings. The mixture is introduced into a gut casing or, for zampone, into the skin of the pig’s front trotters. In fact, according to legend, zampone originated during a siege on the city of Mirandola in 1511 by Pope Julius II’s troops, when the inhabitants filled the skin of pig’s trotters with mixed pork meats in order to save all food resources, or perhaps to store them. The Zampone and Cotechino Modena, obtained European PGI recognition in 1999. They are sold almost exclusively pre-cooked in water or with steam.